1868 Crosby House
Eggs baked in Smoked Ham: Breakfast-Brunch
Prep time:20 min
6 large eggs
12 slices Smoked Ham sliced thin
1 cup Very Sharp Vermont Cheddar Cheese, grated
Spray tin for large muffins Line the 6 cups with 2 slices of ham each, leaving edges laid out around each cup.
Divide the grated cheese evenly on the bottom of each cup on top of the ham, then break an egg over the cheese in each cup, letting it fill in the gaps of cheese and ham. Now, break the yolk, too, or else the egg will not cook well.
Fold the ham back into the cup; tucking it in along the edges so that it won't burn. top each egg with a sprinkle of coarse pepper and a leaf of parsley.
Bake at preheated 400 oven, middle rack for about 12 minutes. It's done when you give the pan a light shake and the eggs do not swish! Remove from oven and let cool a couple of minutes to firm up the melted cheese, then remove from cup with a large spoon. I serve 2 on a plate with a piece of marbled toast standing between them....It's another guest favorite.
If I have a vegetarian guest, I line the cup with fresh spinach instead of the ham....works great!
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